Prep and Cook Time: about 1 hour. Notes: Enjoy seeds warm from the oven with chilled pumpkin ale, or cool and store seeds in an airtight container for up to a week.
Makes 3 cups (15 servings)
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1 tablespoon soy sauce
1 pound shelled raw pumpkin seeds (about 3 cups)
1. Preheat oven to 225°.
2. Pour soy sauce over pumpkin seeds in a large mixing bowl and stir to thoroughly coat seeds. Spread seeds out on a baking pan.
3. Bake 50 minutes or until seeds are crisp, stirring every 20 minutes to roast seeds evenly.